550 North 1st St., Emery, SD 57332

Pheasant, Champagne & Ham

By Steve Andrews – Spring Island, South Carolina


  • 4 pheasant whole breasts
  • 1 T oil
  • 2 oz. diced salt pork
  • 3 T. butter
  • ½ C. heavy cream or half & half
  • 1 ½ C Champagne
  • 15-20 – 1-2 inch ham slices
  • 2 T. each butter and flour mixed
  • 1 C. sliced fresh mushrooms
  • ½ C. walnuts (optional)
  • Freshly grated parmesan (optional)
  • ¼ C. fresh parsley

Cooking Instructions:

  1. Simmer whole pheasant breasts in salted water for one hour, drain
  2. Brown pheasant in oil, salt pork and butter. Set aside to cool
  3. Make a roux of 2 T butter, 2 T flour
  4. Slowly add ½ cup cream or half & half
  5. Slowly add champagne, ham & mushrooms
  6. Take pheasant off the bone and keep in large pieces
  7. Place pheasant pieces in a large casserole
  8. Pour sauce of cream, champagne, ham & mushrooms over pheasant pieces
  9. Sprinkle with parmesan cheese and walnuts, if desired
  10. Bake covered at 350 degrees for 45 minutes
  11. Garnish with chopped parsley

Wild rice makes an excellent side dish!

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Brady and Todd Terveen, Owners of A1 Al's Pheasant Ranch, 605-940-4268

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